When I’m in need of a quick and easy dinner for my picky kids, these air fryer panko chicken tenders are one tasty bite! I coat juicy chicken tenders in crispy Panko breadcrumbs and air fry them to perfection. The best part about these chicken tenders is how simple they are. I only need 5 ingredients to make them super crispy and flavorful, and the whole recipe takes just 30 minutes from start to finish.
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When my kids were at their pickiest, I probably made these air fryer chicken tenders at least once a week. In fact, we still make these pretty regularly even though the boys have gotten a little more adventurous in their eating. These taste just like my favorite deep-fried chicken tenders, but I love that they’re a healthier option for my kiddos. Pat and I love them, too!
What’s in This Air Fryer Panko Chicken Tenders Recipe?
- Chicken: The easiest cut to use for this recipe is chicken tenders. They’re already the perfect shape, so there’s no prep required. But when tenders aren’t available, I like to use boneless, skinless chicken breasts cut into strips.
- Butter: Unsalted butter helps the breading stick to the chicken and adds tons of flavor.
- Breadcrumbs: I prefer to use Panko breadcrumbs for the crispiest tenders. You can use classic breadcrumbs or Italian-seasoned breadcrumbs for a different flavor.
- Cheese: Shredded Parmesan adds a salty and umami flavor to the breading. Try swapping for asiago or pecorino for a different flavor.
- Garlic Powder: Enhances the savory flavor of these tenders.
Tips for Success
- Pat the tenders dry before coating to help the breading stick.
- Don’t overcrowd the air fryer basket and cook the chicken tenders in batches. They should be placed in a single layer otherwise they won’t get crispy all over.
- I’ve made these both ways – flipping the tenders halfway through and not flipping them halfway through. The tricky thing about flipping them is it can cause some of the panko breading to come off. I really didn’t find much of a difference in even browning/crispiness when I didn’t flip, so that’s my preferred method.
How to Store and Reheat
Store leftover air fryer panko chicken tenders in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 375°F air fryer for 3-4 minutes, flipping halfway through.
Serving Suggestions
My kids love these air fryer chicken tenders dipped in Chick-fil-A sauce, ranch, or BBQ. For sides, I like to serve them with Shoestring Fries, BBQ Baked Beans, Garlic Parmesan Fries, or Potato Salad.
5-Star Review
“Best chicken ever!! I am not exaggerating!” -Jill
Air Fryer Panko Chicken Tenders Recipe
Equipment
Ingredients
- 1½ pounds chicken tenders or boneless, skinless chicken breasts cut into strips
- 6 tablespoons unsalted butter melted (¾ stick)
- 1 cup Panko breadcrumbs
- ½ cup finely shredded Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Add the melted butter to a shallow bowl.6 tablespoons unsalted butter
- In a second shallow bowl, mix together the Panko, parmesan, salt, pepper, and garlic powder.1 cup Panko breadcrumbs, ½ cup finely shredded Parmesan cheese, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder
- Dredge the chicken tenders. First, dip a tender in the melted butter then dredge in the Panko breading. Set aside on a plate or sheet pan and repeat with all tenders.1½ pounds chicken tenders
- Spray the air fryer basket with cooking spray. Transfer breaded tenders to the air fryer in a single layer (cooking in batches, if needed). Air fry at 400°F for 11-13 minutes. The tenders are done when they are fully cooked (165°F) and golden brown. Repeat with remaining tenders.
- Serve with your favorite dipping sauce and enjoy!
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Air Fryer Chicken Tenders Step by Step
Prep the Butter: Add 6 tablespoons of melted unsalted butter to a shallow bowl.
Make the Breading: In a second shallow bowl, mix together 1 cup of Panko breadcrumbs, ½ cup of finely shredded Parmesan cheese, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of garlic powder.
Dredge the Tenders: Dredge 1½ pounds of chicken tenders. First, dip a tender in the melted butter then dredge in the Panko breading. Set aside on a plate or sheet pan and repeat with all tenders.
Air Fry the Tenders: Spray the air fryer basket with cooking spray. Transfer breaded tenders to the air fryer in a single layer (cooking in batches, if needed). Air fry at 400°F for 11-13 minutes. The tenders are done when they are fully cooked (165°F) and golden brown. Repeat with remaining tenders. Serve with your favorite dipping sauce and enjoy!
Prepared exactly to recipe and they were really easy and good! Didn’t get a chance to take a pic because they are gone! My husband dipped in blue cheese dressing, but I ate plain.
Made it tonight fantastic I have some left for tomorrow they are way better rolled in butter than oil .
Those look great, Marlene! Thanks so much for sharing!
What is the best way to reheat so they don’t dry out?
Reheat them in the air fryer at 375°F for about 4 minutes until warmed through!
So very easy and delicious. These will be a staple in my home. Thanks for a great recipe.
Loved this.. So easy and delicious! I subbed dry ranch dressing for the salt pepper and garlic powder. This recipe is a winner for sure!!
Awesome recipe!!!
Came out perfect!!